Asparagus Panzanella Recipe

Ingredients for Asparagus Panzanella

• 1 pound asparagus
• Salt & Freshly Ground Black Pepper
• Seedless Cucumber
• Cherry Tomatoes
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, thinly sliced
• Kalamata Olive
• 2 tablespoons capers, drained
• Country Bread
• Red Wine Vinegar
• Extra Virgin Olive Oil

How to Make Asparagus Panzanella

1. Snap off the tough ends of the asparagus spears.
2. Bring a medium saucepan of salted water to a rolling boil.
3. Prepare an ice bath in a large bowl.
4. Add asparagus to boiling water and cook for 2-3 minutes, or until bright green and just tender.
5. Immediately transfer the asparagus to the ice bath to stop the cooking process.
6. Once cooled, drain the asparagus and pat dry with a clean kitchen towel.
7. In a large bowl, combine the asparagus, diced cucumber, halved tomatoes, thinly sliced red onion, olives, capers, and toasted bread cubes.
8. Gently toss to combine.
9. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper.
10. Pour the vinaigrette over the asparagus mixture and toss gently to coat evenly.
11. Let the salad sit for 10-15 minutes to allow the bread to absorb the juices.
12. Serve immediately and enjoy your delicious Asparagus Panzanella!